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Chef Maxwell's Lemon Tabasco Honey Butter Sauce

2 c. white wine
6 peppercorns
¼ lb. unsalted butter
1 tsp. Tabasco sauce
Salt to taste
 ¼ c. minced shallots
¼ c. heavy cream
1 T. lemon juice
1 tsp. honey

Reduce white wine, shallots and peppercorns to 1/16 c. Add heavy cream and reduce again. Whisk in butter a little at a time to emulsify the sauce. Add lemon juice, honey and Tabasco and adjust seasonings. Spoon potato salad onto plate, place crabs alongside and top with the sauce.